Prepare to be transported to a world of pure dessert bliss with this mouthwatering vegan blueberry pie that proves plant-based baking can be absolutely irresistible! Imagine a golden, flaky coconut oil crust embracing a burst of juicy blueberries, creating a dessert so delectable that even non-vegans will be begging for seconds. This isn't just a pie - it's a culinary masterpiece that combines wholesome ingredients with incredible flavor, promising to become your new go-to comfort dessert that's both guilt-free and absolutely delicious!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil
- 1/4 cup cold water
- 2 cups blueberries
- 1/2 cup coconut sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Ensure the coconut oil is cold and solid, then cut it into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
- Gradually add cold water to the flour mixture, stirring gently until the dough comes together. Be careful not to overmix. Form the dough into a smooth ball and wrap it in plastic wrap. Refrigerate for 30 minutes to allow the dough to rest and become more manageable.
- Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming the edges and creating a decorative crimp around the rim.
- In a separate bowl, combine the blueberries, coconut sugar, cornstarch, and vanilla extract. Gently mix until the blueberries are evenly coated.
- Pour the blueberry filling into the prepared pie crust, spreading it evenly.
- If desired, create a lattice top or cover with a full top crust, cutting a few slits to allow steam to escape. Crimp the edges to seal.
- Place the pie on a baking sheet to catch any potential drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and makes slicing easier.
- Serve warm or at room temperature. Optional: Garnish with a sprinkle of coconut sugar or serve with vegan vanilla ice cream.
Tips
- Keep your coconut oil cold: For the flakiest crust, ensure your coconut oil is solid and chilled before mixing with flour.
- Don't overwork the dough: Mix just until the ingredients come together to maintain a tender crust.
- Let the pie rest: Allowing the pie to cool for at least 30 minutes helps the filling set and makes for cleaner slices.
- Choose fresh blueberries: While frozen can work, fresh blueberries will give the most vibrant flavor and texture.
- For extra shine, brush the top crust with a little plant-based milk before baking to achieve a golden, glossy finish.
- Store leftovers in the refrigerator and gently reheat before serving to maintain the crust's crispness.Pro Tip: This pie is best enjoyed within 2-3 days and can be stored covered at room temperature or in the refrigerator.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
